Rich Fudgy Zucchini Brownies Recipe (Print Version)

Rich Zucchini Brownies Recipe for a chocolatey treat. Sneak veggies into this fudgy dessert. Easy to make, deeply satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Foundation

01 - 1/2 cup (113g) unsalted butter, melted
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (100g) light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 1 teaspoon vanilla extract

→ Dry Goodness

06 - 1 cup (125g) all-purpose flour
07 - 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt

→ The Zucchini Star & Chocolate Swirl

10 - 1 1/2 cups (about 1 medium zucchini) shredded zucchini, lightly squeezed of excess moisture
11 - 1 cup (170g) semi-sweet chocolate chips

# Instructions:

01 - Start by preheating your oven to 350°F (175°C) and grab a 9x13 inch baking pan. Line it with parchment paper, letting the edges hang over a bit – this makes lifting the Zucchini Brownies out so much easier later. Trust me, I’ve had brownies stuck to the pan, and it's a sad, sad sight. Grease the parchment lightly too, just for good measure. Next, lightly shred your zucchini. I usually use the large holes on a box grater. Gently press out some excess water; you want it moist, not soaking wet.
02 - In a large microwave-safe bowl, melt the unsalted butter. It should be just melted, not boiling hot. Whisk in both the granulated sugar and light brown sugar until everything is smooth and glossy. You'll see it transform into this beautiful, caramel-colored mixture. Then, one at a time, beat in the large eggs, mixing well after each addition. Finally, stir in that lovely vanilla extract. The kitchen starts smelling amazing already, a hint of the delicious Zucchini Brownies Recipe to come!
03 - In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Make sure there are no lumps of cocoa powder; nobody wants a dry powdery bite in their Zucchini Brownies! This dry mixture should look uniform and feel light. I always give it an extra whisk, just to be sure. This step is crucial for an even distribution of flavor and texture in your Zucchini Brownies Recipe.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix, or your Zucchini Brownies will be tough – we're aiming for fudgy, remember? A few streaks of flour are totally fine. Then, gently fold in the shredded zucchini and chocolate chips. I love watching the green bits disappear into the dark batter, a little secret garden in my Zucchini Brownies Recipe. It feels almost magical, honestly.
05 - Pour the batter into your prepared 9x13 inch pan and spread it evenly with a spatula. You might have to coax it into the corners. Pop it into the preheated oven and bake for 25-30 minutes. My oven runs a little hot, so I usually check at 25. The Zucchini Brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Don't overbake! That's the secret to fudgy, not cakey, Zucchini Brownies.
06 - Once they're out of the oven, let the Zucchini Brownies cool completely in the pan on a wire rack. This is the hardest part, I swear! They need that time to set up and become truly fudgy. If you try to cut them warm, they'll be a gooey, delicious mess (which, let's be real, is still good, but not ideal for clean slices). Once cool, use the parchment paper to lift them out, cut into squares, and enjoy your amazing Zucchini Brownies Recipe!

# Notes:

01 - Always use room temperature eggs; they emulsify better and lead to a smoother batter, I learned that the hard way.
02 - For easy cleanup, lightly grease your parchment paper before adding the batter; I once skipped this and had a minor sticky situation.
03 - If you're out of semi-sweet chips, dark chocolate chunks work beautifully and add an extra layer of richness to your Zucchini Brownies.
04 - A sprinkle of flaky sea salt on top right after baking elevates the chocolate flavor, it's a game-changer for these Zucchini Brownies.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - box grater

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 18g
Total Carbohydrate: 39g
Protein: 4g

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